Have a go Friday: Gluten-free chocolate cake

So last week we had “How to make” healthy platters and this week I thought we’d have “Treat Week”. Let’s face it, you’re probably about to reward yourself for completing Dry January or four weeks on your New Years Diet…

So whilst I’m no Mary Berry this recipe will definitely hit the spot.  It’s tested and tried by genuine coeliacs with positive results!  (Plus for some reason I can only make cakes with gluten-free flour!).

Equipment

  • 2 x 8 inch (20cm) cake pans
  • piping bag and nozzle (if you fancy going mad and decorating the cake)

Ingredients

For the cake

  • 4 free-range eggs – now weigh the eggs and from that weight weigh out corresponding amounts your ingredients (I suspect it will be around 8oz or 200g)
  • Castor sugar
  • Butter (or similar cooking fat)
  • Dovesfarm gluten-free self raising flour
  • cocoa powder.  Reduce the amount of the flour by 2oz (45g) and replace with cocoa powder. sieve this thoroughly
  • Small amount of milk to loosen the mix if it’s too dry

For the icing

  • 10oz (280g) icing sugar
  • 5oz (140g) butter
  • 3oz (75g) dark chocolate melted
  • A Cadbury Flake – broken up for decoration

Method – I always use the all in one method because that works best for me, so use what works for you

  • Put all the ingredients in a mixer or bowl and mix together making sure to beat it thoroughly.
  • Add milk if required
  • Divide the cake batter between the two grease and lined cake pans
  • Bake at 180 degrees (160 degrees for fan assisted for approximately 30 minutes – all ovens vary so keep an eye on it.
  • Once cooked remove from the tins and leave to cool on a wire wrack

For icing

  • Melt the chocolate in a bowl over simmering water or in a microwave – if using the second method be sure to use a low setting and check it regularly. DON’T GET IT TOO HOT, just liquid
  • Sieve the icing sugar and mix with the butter, gradually adding the chocolate mixing until smooth
  • Once the cakes are cooled spread icing on one and sandwich the two together.  If you wish pipe decorative icing on the top as I have done in the pic then go for it or just spread with the rest of the icing over the top of the cake and crumble on the Flake

Happy baking.

Enjoy.

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i’m Sarah Boucher-Edwards and this is my midlife lifestyle blog - “Sarah Loves This”. i live by one of many sayings (my daughters will tell you)..."if it's good enough for jo whiley, it's good enough for me!"

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